This is one of those family meals that I have made so many times without a recipe, and and my family and friends just love it. This is old-fashioned comfort food! I make it in a huge skillet, so there will be plenty of leftovers to freeze for another day. Add crunchy French bread or garlic bread, and a tossed green salad, and no one goes away from the table hungry. Enjoy!
COOK'S TIP: Read the recipe and assemble the ingredients before beginning. (This recipe also works with gluten-free elbow macaroni) You can also add other ingredients to this recipe that you can't live without. It is good with pinto beans.
Chop the vegetables. Heat a medium skillet with one tablespoon of olive oil. Saute the onion, garlic, celery and peppers until almost tender. Add the mushrooms. Set aside and keep warm.
Put a large pan of water on to boil the elbow macaroni (or whatever pasta you choose) until it is done to your liking. When it is boiled drain and set aside.
Cook the ground beef in a large skillet over medium high heat. Cook the meat until it is brown. Add the paprika, cumin and chili powder, salt and pepper. (or substitute with taco seasoning if you like.)
When the meat is brown, add basil and tomato pasta sauce and all the vegetables. Turn the heat down to simmer, and cover with a lid and cook for 20 minutes. Stir on occasion to prevent burning.
Add the cooked macaroni. Gently stir. Cook on lowest setting for 5 more minutes or until everything is heated through. Stir in the Rotel tomatoes and 2 TBS of juice, and cook 5 minutes more, adjust seasoning if needed, and Serve.
COOK'S TIP: Pour the unused 1/2 can of Rotel tomatoes in a ziploc baggie, label it, and freeze it for the next time you want to make this dish.
Here is how it looks!
Plate it! Enjoy!
COOK'S TIP: It is even better the next day when flavors blend over night.